Baby Spinach and Raspberry Salad

Requiring a scant 20 minutes of prep time, chef Don Jakubowski's flavorful starter salad delivers more than a burst of color: The spinach packs beta-carotene and lutein for healthy eyes; the raspberries, oranges, and carrots add fiber; and the red bell pepper offers vitamin C.

Serves 4

Nutrition per serving

Nutrition per serving

121 calories per serving

6 g fat (0.6 g saturated)

15 g carbs

11.5 g fiber

4.7 g protein

Gluten-Free

Vegetarian

INGREDIENTS

1/4 cup sunflower seeds

1/4 cup white balsamic vinegar

1 teaspoon honey

1 tablespoons each chopped fresh parsley, tarragon, chives and basil

1 clove garlic, minced

1/2 small shallot, minced

1/4 cup canola oil

8 cups baby spinach

1 cup fresh raspberries

2 oranges, peeled, membranes removed, segmented

1 red bell pepper, cored, seeded and cut into 2-inch strips

1 medium carrot, peeled and coarsely grated

PREPARATION

Heat oven to 350°F. Toast sunflower seeds on a cookie sheet for 4 minutes. Whisk together vinegar, honey, herbs, garlic, and shallot. Slowly whisk in oil. Season with salt and pepper and set aside. In a bowl, toss spinach with 2 tbsp vinaigrette. Season with salt and pepper. Toss with sunflower seeds and remaining ingredients and serve.